Serves 2
1/2 cup basmati rice
2 tsp vegetable oil
1/2 tbsp raw cashews, halved
1/4 cup onion
1 small garlic clove
1/2 tsp fresh ginger
1/4 tsp garam masala
3/4 cup water
salt to taste
Rinse rice well in a wire mesh strainer. Cut onion into fine dice. Mince garlic and ginger (can use a microplan grater).
Heat oil i small sauceplan over medium heat. Add cashews and cook until golden brown. Remove with slotted spoon and set aside.
Add onnion to saucepan and increase heat to medium-high. Cook stirring frequently, until onion is browned. Reduce heat to medium. Add rice, garlic, ginger, garam masala and a pinch of salt and stir-fry for 5 minutes or until rice is well-coated with spices and oil.
Increase heat to high and add water. Bring to a boil, reduce heat to low and cover. Simmer gently for 15-20 minutes or until liquid is absorbed.
Fluff rice with for and season with salt to tast. Stir in cashews and serve with paneer or other dish.